Saturday, August 26, 2006
Prawns & Peas Risotto
I have been so very busy recently, that I am unable to give enough time to my blog. I should come out of my busy schedule in a few weeks & continue with my regular posts.
I have had a lot of inquiries about this wonderful italian feast from all my blog visitors & I really apologise for the delay in posting the recipe. Risotto is a wonderful italian treat, I used to feast on this treat only in italian joints. But after watching a couple of episodes on Food Network, I decided to try it at home. I was so happy with the results & the process is not really difficult. All you need is a little patience.
1 cup arborio rice
12 - 15 cups of chicken stock/ broth
1/2 cup white wine
1 large clove garlic, minced
1 shallot, sliced
1 cup shrimps/ prawns
1/2 cup frozen green peas
handful of finely chopped parsley
salt, to taste
pepper, to taste
handful of freshly grated parmesan cheese
2 tbsp olive oil
Pour the chicken stock/ broth in a saucepan & keep on medium-low flame.
Heat oil in a flat bottomed wide skillet over medium flame. Put in the minced garlic & saute for a few seconds till you get a nice aroma. Put in the sliced shallots & saute till it turns transparent. Add the arborio rice to the pan & saute for a few more mins. Pour in the white wine & saute well till the alcohol evaporates. Pour a ladleful of the chicken stock/ broth into the pan. Saute till the rice absorbs the liquid. Pour another ladleful of the stock/ broth into the pan & saute again till the rice absorbs the liquid. Continue this process till the rice is completely cook. It is not necessary that you use up the entire stock/ broth. Just keep pouring the liquid till the rice is almost done. Add the prawns & peas & continue the process till the rice is completely cooked. This should take approximately 20 mins. Season with some salt & pepper. Garnish with finely chopped parsley & freshly grated parmesan cheese.